Category: Sauces

10 1/2 oz Can Campbell's beef broth plus one can water

6 oz Can tomato paste

1/2 cup Worchestershire sauce

1 tbsp Liquid smoke

1/4 cup Cider vinegar

1/2 cup Gulden's mustard

1/2 cup Granulated sugar

1/4 cup Brown sugar

1 tbsp Chile powder

1 tsp Habenero hot sauce

Throw all the ingredients into a pot, mix and bring to the point where it just starts to boil. I guess a very gentle simmer would be a good term for it. You want some of the liquid to boil off, but you do not want to burn the sauce. Cook uncovered until you reach the consistency that you would like. I'll usually cook for about 4 hours, stirring quite a bit.

If you like a thicker sauce, leave out some of the water.

If you don't like to sweat with your ribs, you might cut down on the amount of chili powder and/or the hot sauce.